Matthew 2:1-2 Now after Jesus was born in Bethlehem of Judea, in the days of King Herod, magi from the east came to Jerusalem, saying, “Where is the One who has been born King of the Jews? For we saw His star in the east and have come to worship Him.
For Christians, the New Testament is a fulfillment of the promises and prophecies of the Old Testament. A Messiah was promised to liberate mankind. And in return, we would be a grateful and dutiful people.
Psalms 72:11 All kings will bow before him, and all nations will serve him.
Isaiah 60:1 Arise! Shine, for your light has come, the glory of the Lord has dawned upon you.
While the Epiphany is celebrated 12 days after Christmas, in reality the magi did not see the star, follow it and arrive 12 days later. In all likelihood, it was somewhere between 18 and 24 months later. We know this for two reasons. The first is found in Matthew.
Matthew 2:11 They entered the house and saw the child with his mother, Mary and they bowed down and worshiped him. Then they opened their treasure chests and gave Him gifts of gold, frankincense, and myrrh.
The key here is that they entered the house, not the stables. Mary and Joseph were no longer in the barn with the animals. They were in the house of relatives. And it wasn’t a newborn or even an infant, but a child with his mother. The child was no more than 2 years of age. We know this because Matthew goes on to tell us of the slaughter of innocence.
Matthew 2:16 Then when Herod saw that he had been tricked by the magi, he became furious. And he sent and killed all boys in Bethlehem and in all its surrounding area, from two years old and under, according to the time he had determined from the magi.
If we were to follow the timeline, we’d be celebrating Christmas in a continual loop. Oh but wouldn’t that be nice? A never ending desire for kindness to one another, a spirit of giving and good will. If you cut out all the commercial trappings that seem to weigh us down, a perpetual Holiday Season might be a nice state of existence.
Just as Christmas is an important day to gather as a family, so too is the Epiphany of the Lord. For today He is revealed as our Lord and Savior, reason enough to rejoice with a feast fit for a King.
Pork Chops in Cream Sauce
8 oz White Mushrooms
2 sprigs Fresh Rosemary
3 tablespoons Butter
6 thin Boneless Pork Chops
Salt to taste
Black Pepper to taste
3/4 cup White Wine
1 cup Heavy Cream
Clean and slice mushrooms, set aside. Strip Rosemary needles from stems, chop needles, set aside.
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
Pour cream into the skillet, and then add mushrooms and Rosemary. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving. If desired, garnish with some fresh rosemary sprigs for added color.
These creamy pork chops deserve equally delicious supporting sides. We love to serve Portobella Broccoli and Rice Pilaf. So satisfying!
Portobella Broccoli Italiano
2 large Portobella Mushrooms
4 Garlic Cloves, minced
1 tablespoon Butter
8 oz Broccoli Florets
4 teaspoons Olive Oil
2 tablespoons Lemon Juice
Kosher Salt to taste
Black Pepper to taste
Clean, trim and slice mushrooms, set aside. Peel and finely mince garlic, set aside.
Melt butter in a skillet over medium heat. Lay sliced mushrooms in the butter, cook until tender, about 5 minutes. Remove from skillet, keep warm.
In a large saucepan, bring 1 inch of water to a boil. Place broccoli in a steamer basket over water; cover and steam for 4-5 minutes or until crisp-tender.
Heat olive oil in the skillet used for the mushrooms. Cook garlic until fragrant, about 30 seconds. Reduce heat. Add the broccoli, lemon juice, salt and pepper; toss to coat. Remove from the heat; let stand for 5 minutes before serving. Add mushrooms and serve.
Jasmine Vegetable Rice Pilaf
1 cup frozen Peas and Carrots Mix, thawed
1 Shallot finely chopped
1 Garlic Clove
2 tablespoon Vegetable Oil
Sea Salt to taste
Black Pepper to taste
1 cup Jasmine Rice
1 1/2 cup Chicken Stock
Rinse peas and carrots under cold water to thaw, set aside and let drain.
Peel and finely mince shallot, set aside. Peel and finely mince garlic, set aside.
Heat oil in saucepan over medium heat, add shallot, season with salt and pepper. Sauté 4 minutes, until tender, add garlic and cook another minute.
Add rice, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken broth, bring to boil, reduce heat to medium low, cover, cook 15 minutes, until liquid has adsorbed.